Making Citrus Cracker Ice Box Desserts | Key Lime & Orange Flavors

In this video, Ken decides to #experiment with a Columbian #recipe for an #icebox #dessert made with #lime and #crackers. As he explains, finding the Ducales brand crackers in his local Hispanic foods store was pointless. So, he decided to do like most Americans and totally rewrite the dessert to fit our tastes.

The original recipe is:

2 (14 oz) cans of Sweetened Condensed Milk
1 pint Heavy (Whipping) Cream
1/2 cup Lime Juice (about 8 limes)
1 tablespoon of Lime Zest
10 ounces Ducales Crackers

In a bowl, mix together the dairy products. Pour in the lime juice and mix (mixture will get very thick, very fast). In a small to medium dish, spread a thin dollop of the dairy mixture on bottom. Place crackers on top and cover with a thin layer of dairy mixture. Keep layering (like a lasagna) until you are out of crackers and then place remaining dairy mixture on top. Evenly sprinkle the zest on top. Cover and let sit a minimum of 2 hours but overnight is preferred.

Naturally, since Ducales is hard to find in the United States, many people use #ritzcrackers instead. However, because of the shape and thickness, many complain the Ritz crackers are too thick and the shape is not suited for this #dessert. So, Ken decided to use #keylime juice and #grahamcrackers to mimic the taste of #keylimepie. He then purchased buttery club crackers as a replacement of the Ducales to mimic a traditional #Florida #orange #pie. However, the orange juice did not have enough acid. If using a low-acid citrus juice, like orange, consider adding about 1/2 to 1 teaspoon of cream of tartar. It is a relatively cheap acid powder used in baking and derived from grapes. Since the orange flavor was so muted, Ken suggests adding twice the amount of zest into the dairy mixture. At the end, Ken glacéd the fruit. Glacé is just a fancy term to mean "candy" or "glazed." With the limes, the pith was so bitter, Ken recommended boiling the thin slices for a few minutes, pouring off the water, shocking them in an ice bath, and patting them dry before commencing the candying process. The naval orange peels do not need this done. The peels on top really gave the orange desser the punch it needed!

Naturally, this was for an #Easter event at Ken's church. However, this dessert can be made practically anytime of the year and is well received.

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For more cracker-based recipes consider watching:

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